Peanut Butter Ice Cream Pie with Hot Fudge Sauce
Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie | |||
| 1 | 9-inch |
graham cracker pie crust
|
*
|
| 1 | quart |
vanilla ice cream
softened |
*
|
| 1 | cup |
whipped topping, prepared
non-dairy, thawed |
|
| ½ | cup |
peanut butter
|
|
| ½ | cup |
peanuts
chopped |
|
| ½ | cup |
peanuts
whole |
|
|
sauce
|
* | ||
| 6 | ounces |
chocolate chips (semi-sweet)
|
|
| ¾ | cup |
evaporated milk
|
|
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie | |||
| 1 | 9-inch |
graham cracker pie crust
|
*
|
| 0.9 | l |
vanilla ice cream
softened |
*
|
| 237 | ml |
whipped topping, prepared
non-dairy, thawed |
|
| 118 | ml |
peanut butter
|
|
| 118 | ml |
peanuts
chopped |
|
| 118 | ml |
peanuts
whole |
|
| 0 |
sauce
|
* | |
| 173.4 | ml/g |
chocolate chips (semi-sweet)
|
|
| 177 | ml |
evaporated milk
|
|
| 59 | ml |
sugar
|
|
Directions
*** Pie ***
Combine all except whole peanuts, mix well and spoon into shell.
Top with whole peanuts and freeze until firm.
*** Sauce ***
Combine all ingredients in a heavy sauce pan over low heat, stirring until melted.
Serve warm or cool over the pie.
